Milk and Honey Cafe

Food was at risk of being contaminated by something other than the usual food-handling issues, like chemicals or dirty surfaces nearby.

Code 3-307.11

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

Workers must wash their hands properly to avoid spreading germs to your food.

Code 3-301.11

Kitchen tools like spoons, tongs, or scoops weren't stored properly when not in use, risking contamination.

Code 3-304.12

Kitchen workers weren't wearing hair nets, hats, or other coverings to keep hair out of the food.

Code 2-402.11

The restaurant has broken or damaged walls, ceilings, floors, equipment, or other physical parts of the building that need to be fixed.

Code 6-501.11

Equipment surfaces that touch food packaging or the outside of containers (like shelf edges or equipment handles) were dirty or damaged.

Code 4-602.13